Buttercrunch Toffee Recipe

For #Worldchocolateday here’s a delicious recipe for that sweet tooth of yours. Yes it has chocolate, almonds, butter, sugar and for an bit more decadence some Fleur De Gris French salt, So don’t let me bore you any longer, here we go.

Make it:

2 cups blanched sliced almonds.

1 1/4 Cups firmly packed light brown cane sugar

2 Tablespoons water

1/2 Cup unsalted butter

1 Teaspoon pure Vanilla extract

1/4 Teaspoon Baking soda

Topping: 6+ ounces bittersweet chocolate chopped, or bittersweet chips will do in a pinch.

Optional 1 Tablespoon Fleur Des Gris French sea salt.

Toast the almonds on a sheet pan at 350f for 10-12 minutes mixing once so they brown evenly. Remove and set aside to cool. Using a knife or food processor pulse until coarse. Take half of the almonds and spread evenly on a foil lined baking sheet.

The Almonds are ready

Have the Vanilla and baking soda pre-measured and keep them nearby, along with the chocolate.

In a medium sauce pan combine the brown sugar, water, butter and bring to a boil stirring constantly until it reaches 285f on a candy thermometer. During cooking the mix will boil off the water and the temperature will rise rapidly, keep a close eye on making sure not to burn it. Remove from the heat and immediately add the baking soda and Vanilla stirring until blended. Be careful here the mix will bubble up rapidly. Pour the hot Toffee onto the baking sheet over the almonds.

Let the Chocolate melt before spreading

Now sprinkle the chocolate evenly over the hot Toffee. Let stand for about 5 minutes and then spread with an icing knife or spatula.

Let the Toffee cool completely, patience !

At this point you can sprinkle the sea salt onto the melted chocolate. I only put the salt on one half for those who like it. And finally dust with the remaining Almonds and press gently with your hands before the chocolate cools. Let this fully cool and break into bite size pieces and enjoy !

Note: This recipe can be doubled, just be sure to have a sauce pan large enough.